Archive for the ‘Marinades’ Category

Argentinian Chimichurri Marinade

Tuesday, January 18th, 2011

Ingredients:
1/2 cup white wine vinegar
3 tbsp olive oil
2 fresh jalapeno chiles, seeded
2 garlic cloves
1 tsp paprika
1 tsp salt
1/2 tsp ground bay leaves
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
2 tsp chopped fresh oregano
Makes enough for 1 pound of meat or poultry

Directions:
Except for the herbs, put the ingredients in a good processor or blender until smooth. Stir in the herbs.
Pour over meat and cover tightly.
Refrigerate up tp 6 hours.

Enjoy!

Caribbean-Style Marinade

Tuesday, January 18th, 2011

Ingredients:
1/2 inch piece of fresh ginger root – peel and grate it.  (For a sweeter marinade, use preserved ginger in syrup)
1/2 cup dark rum
4 tbsp freshly squeezed lime juice
4 tbsp vegetable oil
1 generous tbsp dark brown sugar
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1/2 tsp salt
Makes enough for 1 pound of meat, poultry or seafood

Directions:
Mix all the ingredients together in a small bowl until well blended.
Pour over meat and refrigerate up to 2 hours turning occasionally.

Enjoy!

Bourbon and Herb Marinade

Tuesday, January 18th, 2011

Ingredients:
1/2 cup olive oil
4 tbsp bourbon (you can use any type of whiskey in place of Bourbon)
3 tbsp white wine vinegar
3 garlic cloves
1 small onion, sliced
1 tbsp Dijon mustard (wholegrain or English mustard can be substituted)
1 tsp fresh oregano leaves
1 tsp fresh sage leaves
1 tsp fresh rosemary leaves
1 tsp fresh thyme leaves
Makes enough for 1 pound of meat, poultry or seafood

Directions:
Put all ingredients in a blender or food processor until smooth
Pour over meat and cover tightly.
Refigerate up to 2 hours, turning occasionally.

Enjoy!

Tandoori Marinade with Yogurt

Tuesday, January 18th, 2011

Ingredients:
1 tsp chili powder
1 tsp ground tumeric
1 tsp garam masala
1 tsp ground cinnamon
4 onions finely chopped
2 cloves of garlic – crushed
1 1/4 cups plain yogurt
juice of 2 lemons
5 tbsp sunflower or peanut oil
5 tsp tomato paste
2 tbsp white or red wine vinegar
2 tbsp dark brown sugar
2 tsp grated fresh ginger root
salt and pepper to taste
Makes enough for 1 pound of meat, poultry or seafood

Directions:
Mix all dry spices together in a small bowl.
Add remaining ingredients and stir until well blended.
Cover and refrigerate as follows:
Up to 4-6 hours for seafood and overnight for meat or poultry.

Enjoy!

Satay Marinade

Tuesday, January 18th, 2011

Ingredients:
1/2 piece of fresh ginger root – peel and grate it
2 garlic cloves – crushed
1 cup coconut cream
4 tbsp roasted peanuts – finely crushed
2 tbsp light soy sauce
1 tbsp honey
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground tumeric
Makes enough for 1 1/2 pounds of meat, poultry or seafood

Directions:
Mix all ingredients in a small bowl until well combined.
Pour over meat and cover tightly.
Refrigerate for at least 2 hours.

Enjoy!

Thai-Style Marinade

Tuesday, January 18th, 2011

Ingredients:
2 Limes – finely grate rind and juice
1 inch piece of fresh ginger root – peel and grated it
1 bunch of fresh cilantro – leaves and stems finely chopped
3 tbsp olive oil
2 tsp salt
1 tsp pepper
1/2 tsp ground cumin
Makes enough for 1 1/2 pounds of meat, poultry or seafood

Directions:
Mix all the ingredients in a small bowl until thoroughly combined.
Pour over meat and cover tightly.  Refrigerate up to 2 hours, turning occasionally.

Enjoy!

Spicy Beer Marinade

Tuesday, January 18th, 2011

Ingredients:
1 1/2 cups beer
1/2 cup soy sauce (be generous)
1 tsp Worcestershire sauce
1 tsp Tabasco® sauce
1 garlic clove finely chopped
2 tsp paprika
1 tsp salt
1 tsp pepper
Makes enough for about 1 lb 2oz of meat or game.

 Directions:
Whisk all ingredients together until well blended
Pour over meat and cover tightly.
Refrigerate at least 6 hours.

Enjoy!

Chipotle Marinade

Tuesday, January 18th, 2011

Ingredients:
6 cans of chipotle chiles, drained
2 tsp of juice from the can
3 ripe plum tomatoes
1/2 cup squeezed lime juice
1/2 cup squeezed orange juice
2 tbsp white wine vinegar
2 cloves of garlic
1 tsp dried oregano
1 tsp salt
1 tsp pepper
Makes enough for 1 1/2 pounds of meat, poultry or seafood

Directions:
Put all ingredients in a food processor or blender until smooth.
Pour marinade over prepared meat.
Cover tightly and refrigerate – turning occasionally.
2 hours for seafood, 6 hours for poultry and 12 hours for meat.

Enjoy!

Tex Mex Marinade

Tuesday, January 18th, 2011

Ingredients:
3/4 Cup Tomato Ketchup
1 Tbsp. Fresh Lemon Juice
1 Tsp. Tabasco® Sauce
1 Tsp. Salt
Makes enough for 1 pound of meat, poultry or seafood

Directions:
Mix all ingredients together in a bowl
Pour over meat and marinade for at least 2 hours for best results

Enjoy!